Homemade Almond Milk


makes 4 cups

1 cup raw almonds that have been soaked in cold water for 8-48 hours and drained
4 cups cold water
1 teaspoon vanilla bean paste (or pure vanilla extract)
1 teaspoon agave nectar or honey (or more to taste)
1 tiny pinch of salt

In a blender, place drained soaked almonds and 4 cups cold water; blitz for 60-90 seconds.  Strain mixture in a seive lined with several layers of cheesecloth; squeezing every bit of liquid you can out of the cheesecloth.  To the liquid, stir in the vanilla bean paste, agave nectar, and a tiny pinch of salt.  Use right away or refrigerate for up to 5 days.  

Note: you can add the strained almond bits to baked goods, or toast them to sprinkle on cereal, yogurt, and ice cream.
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